Final Challenge G.B.B.O – Millefeuille… By Lucy Simmons
November 25, 2015
And to finish off this year's Great British Bake Off.... Millefeuille; gorgeous flaky puffed pastry layers with rich raspberry jam, fresh raspberries and vanilla custard cream, epic! Today I made one large one for all to share....It's been a blast and guess what...... I've filled out my application for 2016.....feeling so inspired....
- Prep: 1 hr 30 mins
- Cook: 50 mins
- Yields: 1 Large
1. In a large bowl rub together the flour, salt and chilled butter until they form breadcrumbs. Slowly add 4-8 tbsp of water until a dough starts to form. On a lightly floured surface, roll out the dough into a rectangle. Grate half of the frozen butter and place on 2/3 of the pastry, folding the outside 3rd of the pastry into the middle then the other outside edge of the buttered bit over to the already folded edge, thus encasing the butter - like folding a letter.
2. Turn the pastry 90 degrees and roll out into another rectangle. Grate the other half of the butter and place over 2/3 of the pastry. Fold the pastry like a letter again then wrap in clingfilm and chill for 30 minutes.
3. To make the jam - Place all the raspberries in a saucepan with the sugar and warm over a low heat until the sugar has melted. Boil the mixture for 4 minutes until it reaches 104C on the sugar thermometer. Remove from the heat and stir in the butter, place in a bowl or jam jar and leave to set.
4. Preheat the oven to 220C. Line 3 large baking trays with baking parchment.
5. Divide the pastry into three sections and roll each section out to approx. 30 x 23cm x 5mm thick. Dust with icing sugar and place onto the baking trays. Chill for 10-15 minutes.
6. Place a baking sheet on top of the pastry with a large baking tray over the top and bake each sheet of pastry for 10 - 15 minutes until golden brown. I removed the baking tray 5 minutes before taking the pastry out of the oven.
7. I decided to leave the millefeuille whole and not cut it into sections, if you prefer to you can cut each of the pastry sheets into six rectangles which are 12cms x 5cms.
8. Whip the cream with the icing sugar and vanilla paste and place in a disposable piping bag.
9. Spread a layer of jam on each of the pastry sheets except for the top one. Arrange the raspberries nicely and pipe blobs of cream next to them, also filling the middle of the millefeuilles with raspberries and cream. Layer the pastry and dust the top layer with icing sugar.
10. To make the drizzle icing, mix the icing sugar with 1 tbsp of water until it reaches the right consistency. Place in a piping bag and cut a small hole at the end and drizzle over the top of the millefeuille. Enjoy!